Fast food – Today’s recipe section: Red lentil soup – More pleasure

Fast food – Today’s recipe section: Red lentil soup – More pleasure

What should it be? We’re all prepared for spring, we’ve gotten used to the fact that the farmer’s schedule is just a waste, and now the ice saints are knocking on time. We’ve been shaking for the past few days and hope that what the Bavarian says isn’t true for May 15: ‘Cold Sophie does everything here’, that is: broken – with frosts. The beautiful fruit tree flower!

To warm us up, it would certainly be nice to have a soup that fills the stomach well and has enough protein so that we do not have to invent a meat side dish. There was this skinny cookbook by nutritionist Bettina Snowdon, “I Love Low Carb,” that came up with that crusted cod that was so delicious the other day.

So we help ourselves again, we choose legumes and therefore a fine recipe that is pimped with sheep’s cheese. And of course, feel free to add a slice of crispy ciabatta.

RECIPE

Ingredients (2 servings)
For the soup
1 leek
1 carrot
1 clove of garlic
1 teaspoon of butter
500ml vegetable stock
100 grams of coral lentils
1 bay leaf
Salt, freshly ground black pepper
1-2 pinches of chilli powder to taste

For the feta olive filling
50g of feta
4 black olives (pitted)
5-6 sprigs of thyme
grated zest of an organic lemon
1 pinch of chilli powder
freshly ground black pepper

preparation

For the soup, wash and hull the leeks and cut them into thin rings. Peel the carrot and cut it into thin slices. Peel the garlic and chop it into thin strips.

Heat the butter in a saucepan and sauté the leeks, carrots and garlic for 4 to 5 minutes. Add the vegetable broth and bring to a boil. Then the reds
Add the lentils and bay leaf and season generously with salt and pepper. Simmer gently for about 25 minutes until the lentils are tender.

Meanwhile, crumble the feta for garnish. Finely chop the olives. Wash the thyme, dry it, strip it and chop it. Mix everything with lemon zest and chilli powder and pepper.

Remove the bay leaf from the soup and finely blend the soup with an immersion blender. Season again with salt, pepper and chilli powder. Divide the soup between two plates, add the garnish and serve.

Photo: “I love Low Carb”, Bettina Snowdon, Hölker Verlag 2020, 96 pages, 20 euros

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